topic Re: A Guide to Mushrooms in Kitchen

A Guide to Mushrooms

lolakimono — Sat, 22 Apr 2017 23:29:10 GMT

I have recently embraced baby bellas (chopped up into itty bitty pieces and sauteed), and I might move on to portobellos this summer.

Do you have a favorite and how do you prepare it?

Re: A Guide to Mushrooms

I am still oxox — Sat, 22 Apr 2017 23:48:04 GMT

I like mushrooms in many ways. I have never had the 5 more exotic ones shown at the bottom of the chart

Re: A Guide to Mushrooms

lolakimono — Sat, 22 Apr 2017 23:54:30 GMT

@I am still oxox

I am not "there" yet for raw mushrooms, LOL. I have avoided them for most of my life due to the slippery texture and moldy/dirt taste. Baby steps!

Re: A Guide to Mushrooms

Mz iMac — Sun, 23 Apr 2017 00:33:05 GMT

"Do you have a favorite"

YUP! Not going to font it cause it will be deemed inapproiate.

Re: A Guide to Mushrooms

Reba055 — Sun, 23 Apr 2017 23:34:35 GMT

This isn't healthy, but so good. Sauté baby Bella's in butter. When browned, sprinkle with a little garlic salt and tons of fresh cracked pepper, then sprinkle on some real shredded Parmesan. Omg. Amazing. Not too much garlic salt tho because of the cheese. It can get too salty.

Re: A Guide to Mushrooms

wagirl — Tue, 25 Apr 2017 14:44:29 GMT

I love the big portabellas and the chanterells. But I like them all. I bbq the big ones and eat them as burgers. Also stuff them with all sorts of things or saute them as side dishes too. Just last night, I made hashbrowns with peppers and had some button mushies that I threw in too. Delicious!!!

Re: A Guide to Mushrooms

sidsmom — Tue, 25 Apr 2017 14:51:30 GMT

Bella Baby! That's what's for lunch today!

Dry-fry bella-zucchini w/

miso-Bee-Free Honey-black pepper sauce

over a bed of Jasmine rice.

Re: A Guide to Mushrooms

Yahooey — Tue, 25 Apr 2017 15:05:11 GMT

I love mushrooms, but then reading your list - I guess I love only the more common ones lol. I haven't had the more exotic ones listed on the bottom. I would try it at a restaurant to make sure it was prepared properly. I probably would muck it up.

Portebellos are my favorites although I usually pick up cremins as they are more available. I've bought ******akes and they're okay but just doesn't wow me for the cost factor.

not a fan of oyster - the texture is weird

thanks for posting @lolakimono

Re: A Guide to Mushrooms

SisterGoldenHair — Sat, 29 Apr 2017 04:35:38 GMT

I like the shiitake in Tom Kha chicken cocount milk soup.

The morels are ones we hunt for and fry those. I use thick powdered milk mixture (dip them in), fine crushed corn flakes and small amount of flour.

The portobello, I like to stuff and bake. We like a crabmeat mixture. Or I use bread crumbs and mix in veggies. I cook the veggies first. Then cover with cheese.

Re: A Guide to Mushrooms

magicmoodz — Sat, 29 Apr 2017 16:04:19 GMT

@lolakimono

Once you move on from white buttons you might find how truly delicious many varieties are.

Of those pictured, I don't think I have experienced Maitake or Wood Ear Fungus, but since I love mushroom, I am definitely open to trying them.

Re: A Guide to Mushrooms

missy1 — Sat, 29 Apr 2017 16:09:22 GMT

Fan on the white button mushrooms.

Re: A Guide to Mushrooms

SisterGoldenHair — Sun, 30 Apr 2017 02:44:13 GMT

This is another mushroom that we eat in Missouri. I'm not sure the name. It might be a type of morel. We batter and fry and they taste like meat.

Re: A Guide to Mushrooms

Poodlepet2 — Sun, 30 Apr 2017 11:25:01 GMT

I bought two indoor mushroom growing kits on Amazon last night and I can't wait to get them!

For my fellow mushroom lovers, I discovered mushroom "plugs" and spores are readily available for outdoor home cultivation-including morsels, truffles...

I know nothing about mushroom cultivation, but if you live in an area where there are four seasons, you can cultivate patches in your yard! How cool is that?

Poodlepet2

Re: A Guide to Mushrooms

Ilovetea — Mon, 08 May 2017 12:53:14 GMT

I make vegetable fried rice with portobello mushrooms, sweet peppers, green onions, cauliflower, carrots, broccoli and egg.